Barley and Asparagus Avgolemono Soup
Lemon provides the tang, eggs give a velvety smooth finish, and barley replaces rice or pasta in this traditional Mediterranean soup that also includes asparagus.
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Servings: 4
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1/2 cup pearl or pot barley
- 1/2 tsp salt
- 2/3 lb asparagus spears
- 3 eggs
- 3 Tbsp fresh lemon juice
Instructions
- In a large saucepan with lid, combine broth, water, barley and salt. Bring to a boil; cover and reduce heat. Simmer for 20 minutes.
- Meanwhile, trim tough bottom end of asparagus spears and discard. Remove tips and set aside. Slice spears into 1-inch (2.5 cm) pieces. After barley and broth mixture has simmered, add asparagus pieces except tips. Cover and simmer until asparagus is almost tender, 6 to 8 minutes. Add asparagus tips and cook until tender, about 2 minutes more.
- Whisk eggs and lemon juice until well blended. Ladle about 1/2 cup (125 mL) broth from soup and slowly whisk it in into egg mixture. Whisk in another 1/2 cup (125 mL) broth, then whisk egg mixture into soup in saucepan. Let soup cook for another minute or two to heat through; don’t let the broth boil or the soup will curdle. Soup should thicken slightly and have a smooth texture.
Nutrition Facts
Barley and Asparagus Avgolemono Soup
Serving Size
325 mL
Amount per Serving
Calories
176
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
1.5
g
9
%
Cholesterol
145
mg
48
%
Sodium
410
mg
18
%
Potassium
428
mg
12
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.